Coffee Cake with Crunch Walnut Topping



Coffee cake base



U.S. Dried Whole Egg


Coffee extracts

All-purpose flour

Baking powder

Ground almonds



200 g

400 g

54 g

146 ml

15 g

450 g

27 g

50 g

10 g

240 ml

Walnut cream Topping 

Walnut <chopped>

Cinnamon Powder

Brown Sugar

210 g

1-2 g

450 g


Preheat oven to 170OC. Serve together the flour, baking powder, salt and ground almonds, set aside.

In a large bowl, cream together the butter, dried whole egg, and sugar until light cream. Beat in the water a little at a time, and then stir in the coffee entrant. Beat in the flour mixture alternately with milk, mixing just until incorporated. Mix, chopped walnut,cinnamon powder and brown sugar by hand. Pour Into the felxipan mini cup, and cover with the walnut mixture.

Bake in preheated oven for 25 minutes or test with a toothpick inserted into the cake. Cool for 10 minutes and invert on a wire rack.